Gochujang Cauliflower w/ Miso Beans

• adagok: 4 servings
• teljes idő: 35 minutes

Hozzávalók

1 large cauliflower, leaves on, quartered

1½ tbsp vegetable oil

1 bunch salad onions

3 cloves garlic

2 x 400g tins of cannellini beans

2 tbsp white miso paste

2 tbsp Cooks' Ingredients Gochujang Paste

1 tbsp soy sauce

2 unwaxed limes, juice of 1, 1 cut into wedges

150ml Oat milk

Útmutatók

1 Preheat the oven to 210°C, gas mark 7. Put the cauliflower pieces on a baking tray lined with baking parchment, then rub all over with ½ tbsp oil and season.

Roast for 30 minutes, turning halfway.

2 Meanwhile, finely chop the whites of the salad onions (reserve the greens) and crush the garlic. Heat the remaining 1 tbsp oil in a pan over a medium-low heat and fry the onion whites for 5 minutes until softened. Add the crushed garlic and cook for another minute. Add the beans and their liquid to the pan along with the miso paste and 100-150ml water (or oat milk for a creamier finish). Bring to the boil, then turn down the heat and cook for 10 minutes (more like 20 minutes), stirring occasionally to help them become thick and creamy; season if needed.

3 While the beans cook, whisk together the gochujang, soy sauce and 2 tbsp water. Once the cauliflower is cooked, brush over the gochujang sauce. Return to the oven for a final 5 minutes. Slice the salad onion greens and put in a bowl with the lime juice and a pinch of salt; set aside for a few minutes. Put the miso beans in bowls, then top with the glazed cauliflower and quick-pickled salad onions. Serve with the lime wedges.

GOOD HEALTH HIGH IN PROTEIN

V Per serving 1029kJ/245kcals/6.5g fat/0.7g saturated fat/ 28g carbs/6.8g sugars/11g fibre/14g protein/1.8g salt/vegan/

2 of your 5 a day